Carrot and Zucchini Muffins

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elegant 

1   INGREDIENTS

• Whole-meal plain flour 1/2 cup
• Plain flour 1/2 cup
• Baking powder 2 teaspoons
• Soft brown sugar 2 tablespoons
• Carrot (about 1/2 small) 1/4 cup
• Zucchini (1/2 small) 1/4 cup
• Poppy seeds 1 tablespoon
• Polyunsaturated margarine 60 gm
• Eggs whites, lightly beaten 2
• Low-fat milk 1/3 cup

2   COOKING DIRECTIONS

1. Preheat oven to moderately hot (210 degrees celsius, 190 degrees Celsius gas).
2. Brush the bottoms only of six cups in a 12 cup muffin tin with margarine or oil.
3. Sift flours and baking powder in a bowl.
4. Add brown sugar, carrot, zucchini and poppy seeds. Mix well.
5. Combine margarine, egg white and low fat milk. Mix well.
6. Add milk mixture all at once to dry ingredients.
7. Using a wooden spoon, stir until ingredients are just combined, do not over beat.
8. Pour the mixture into the muffin tin, filling until cups are two thirds full.
9. Bake for twenty minutes or until the muffins are puffed and golden.
10. Cool muffins in a tin for five minutes, then remove and cool on wire racks.

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